1 1/2 cups warm water
2 1/4 tsp. active dry yeast
1 TBSP sugar
2 tsp. salt
1/4 cup oil
2 1/4 cups all-purpose flour (11 ounces)
2 1/4 cups whole wheat flour (11 ounces)
5 cups water
1/3 cup baking soda
1 large egg yolk beaten with 1 TBSP water
Sea salt
Combine water, sugar and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes or until the mixture begins to foam. Add the salt, oil and flour. Using the dough hook attachment, mix on a low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately one hour or until the dough has doubled in size.
Preheat the oven to 445° F. Bring 5 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, divide dough into 12 equal pieces. Roll out each piece of dough into a 18-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto a Silpat lined cookie sheet (or a greased cookie sheet).
Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula and place on a cooling rack. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the sea salt. Bake until dark golden brown in color, approximately 10-12 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Freezes okay for 2 weeks. Reheat before serving.
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Recipe adapted from Alton Brown from the Food Network. We have loved these pretzels! They are tender and chewy on the inside and dark golden on the outside- they remind me of the pretzels you can buy from a street vendor. If you don’t have the time for the extra step of boiling pretzels, we also really like these Soft Giant Pretzels that are quick and easy.
For an egg free recipe, you can brush the pretzels with olive oil, then sprinkle with salt. 
Philadelphia Soft Pretzels
Giant Pretzels
4 ½ tsp. active dry yeast
2 ¼ cup warm water
4 ½ tsp. sugar
2 ¼ tsp. salt
5 cups all purpose flour
2 TBSP olive oil or butter
Coarse salt
In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will still be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into 18 portions. On a lightly floured surface, roll each portion into a 14 inch rope; twist into a pretzel shape. Place on greased baking sheets. Brush with olive oil or butter; sprinkle with coarse salt. Bake at 425 degrees for 15-20 minutes, or until golden brown. Remove to wire racks. Serve warm.
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Thanks to Heidi Vawdrey for this great recipe. These have become a staple in our home- I make them every week.